DE1069458B - Process for producing a meat-like food - Google Patents

Description

INTERNAT. KL. A 23 1

GERMAN PATENT OFFICE

K 34249 IVa / 53k

REGISTRATION DATE: MARCH 6, 1958 NOTICE

Π ER REGISTRATION 19. ΝονθΓΤΪΟθΓ %

AND ISSUE OF THE EDITORIAL:

The invention relates to a method of manufacture a meat-like food made from casein Starting material, which after processing with the usual cake technical methods at least partial substitution of meat in the diet is suitable.

The production of protein-containing, sometimes meat-like foods using casein is known, but the products of the known processes have not been able to spread in practice. So is z. B. a method is known by means of which, if necessary with the use of casein from cassava flour, or another flour, optionally with the use of additives, by heating to temperatures above 100 ° C, a dry food s spongy cell structure produced which does not hard of flesh and unsuitable for technical processing. In addition, a method is known in which a type of paste is prepared from casein with water and a sodium carbonate solution, optionally also with seasonings and / or other additives, this is dried and then in the air or in a fat bath at about 200 ° C heated for roasting and a brittle product was obtained, which had a non-meaty taste and was also unsuitable for kitchen processing.

There are also known methods in which was of casein protein dispersions by use of the methods of rayon and Kaseinwollcindustrie produces a product having a fibrous structure, whereby the _pH value of the product, eg. B. between 4.0 and 7.0, could be set. Although these processes resulted in a product that was largely similar in structure to meat and also processable in terms of kitchen technology, it was expensive due to its laborious manufacturing process and could not establish itself in practice.

The invention aims to solve two problems, firstly the creation of a meat-like, tasty, new food that is at least equivalent in its protein nutritional value to natural meat, which is durable and cheap and also used by sick people who are medically forbidden from eating Kleisch, can be eaten without harm to health, and secondly, the opening of new avenues for casein utilization by creating a sales area that can take up casein in large quantities and at low prices is able, because the food according to the invention can be produced cheaply due to its advantages higher casein prices is always marketable.

According to the invention, a food is produced for the purpose of simultaneously and cost-effectively solving both tasks, which is free of dairy or dairy products method of manufacture of a meat-like food

Applicant:

Dr. Zsigmond Kende and Ference Ketting, Budapest

Representative:

Dr. G. W. Lotterhos and Dr.-Ing. H. W. Lotterhos, patent attorneys, Frankfurt / M., Lichtensteinstr. 3

Claimed priority: Hungary of March 7, 1957

Dr. Zsigmond Kende and Ference Ketting, Budapest, have been named as inventors

is tasty and, in terms of taste and chewability, despite its homogeneous , non-fibrous structure, the properties of light meat dishes, e.g. T->. Fillets, light poultry dishes, hashed meat, fish meat, approximately possesses and can be treated like meat in the kitchen, i.e. roastable, boilable, steamable, so that the dishes made from it are mostly meat dishes both in appearance, in the way they are served and in the taste can be replaced properly.

It has been found that a product which meets all requirements can be produced by a process in which casein-containing material is subjected to a heat treatment causing swelling and homogenization of the mass after addition of suitable additives, the casein-containing starting material, the water content, the additives and the like Amount can be chosen such that the p _n value of the practically homogeneous finished product is between 4.9 and 5.3 and the casein content is between 30 and 40 percent by weight.

The method according to the invention has a certain similarity with regard to the procedural measures the cheese melting process, but its composition is subject to that of the heat treatment Mass and also with regard to the design of the heat treatment are fundamentally different, as outlined in this is apparent from the description below; and the

909 580/120

New process results in a quite certain degree of the processed cheeses swelling, but not peptized. To this different product. Purpose, depending on the properties of the original

Das.Priyiukt, three method according to the invention depends on the material, various non-health-related diirfWcleiJ after - in contrast to the enamel harmful alkaline or acidic compounds i "^ - a non-gptized casein concentrate, which can be used as additives. It is useful, salt short "K'äseinfleisclu is called. his use mixtures because this buffering action big advantage over the meat is out of exercise. If the p value _fl that of casein, its cheapness and the fact that it due to its relatively wel chen you the final products for yerleilien.b.intended, high dry matter content much more permanent than the same, one can use compounds of neutral reaction, meat is.Its shelf life below temperatures io eg sodium chloride, or acidic and alkaline of -2 ° C is practical unlimited, and any reacting substances in such a quantitative ratio are coarse in the uncooled state nde shows in only one that they neutralize each other. In certain cases there is also mold _{growth that is not harmful to health:} its use of non-harmful compound surface, so after complete removal of this fertilization of the divalent or trivalent cations, e.g. B, Alu-Schimmels without hesitation to tasty dishes too - 15 minium hydroxide or calcium lactate, useful because it can be prepared. It has little or no peptization-inhibiting effect, a small one, which can easily be suppressed by seasoning.However, it should be noted that the type and amount of the additives that adjust the milk product taste and the nature of the pu value are not only dependent on the fact that it is in slices be shared fried in fat or oil measurable p _H -Wcrt of casein feedstock, can without disintegrating or z stringy or sticky to the twentieth B. food casein depend. As a result of the amphoteric nature of the casein, and without a long processing time, can also be used with ides. When processed, it corresponds to the abovementioned Eretic p _ü values of the starting materials, depending on their type, the meatiness requirements even during the various types and / or quantities of additives, although it does not have a fibrous structure. It may be necessary in order to achieve the desired result in smaller pieces, also as ragout. That is why the type and amount of these additives are finely dismembered and can always be determined by making a few preliminary tests, also for the mincing technique; it can also be prepared as a pate. The resistance of casein meat to

According to the invention, a very suitable starting material for the new heat effects can also be used, the industrially produced finished food can be favorably influenced by the fact that the substance mixture prepared with both rennet and acid 30 heat treatment is presented to the casein can, but in any case add hydrophilic carbohydrates to taste and starting material, be odorless and also otherwise have the properties of what suitably ground products of grain casein or good edible casein should have. Instead of or in addition to the legumes, z. B. Wheat groats, rice casein can also consist of completely or partially cut off groats or soy groats or mixtures thereof. In order to preserve the protein food character of the quark, skimmed milk made with acid or rennet, it is necessary that the carbohydrate constituent is thoroughly removed, possibly only a fraction of the casein-milk aroma until the content of the substance mixture is lost, to wash, and if necessary on the received, z. B. ¹ J ₆ to ¹ Z ₃ is. Adjust the water or casein content required for heat treatment. Mixtures of substances that have been prepared can also be added to mixtures of the above-mentioned casein-containing types of heat-coagulating protein, and materials can be used as the starting material; z. _T K protein ^ egg or egg powder whose vehicle-like much, it is just that their casein manufacturing activity affects the behavior of casein flesh over, a final product with 30 to 40 ° / ₀ casein crmög- kitchen scale processing cheap,
light. So if you go z. B. from the 90 ⁰ Z ₀ pure casein Since the casein meat in terms of taste and

Casein containing casein, then one must have a neutral character in order to obtain the aroma, it can be added water to the casein without further adding the above-mentioned casein content of the product processed into various ready-made meat dishes, but one can do without the desired types of fish must erso one containing too little casein curd from corresponding W ^r ürzung during kitchen work is followed admixing the curd either Speisekasein. It has been found, however, that it is more advantageous to remove the excess water content or the excess water content before the seasoning already during the manufacture of the casein heat treatment, e.g. B. by drying, remove. to make meat. This relates primarily

In connection with the basic aroma, ie the meat aroma or the casein content, the hydrogen ion concentration of the meat extract and the salting are of decisive importance. In this type of the final product, which according to our experiments un- seasoning is namely the distribution of spices glcichdingt between the isoclektrischen point (p _H 4.6) of 55 moderate and intense effect by and be in casein at a minimum Käseschmclzen - This kind of seasoning the seasonings in the _{spring water knew the hydrogen ion concentration (p H} jV§l must contain. of the protein molecules of the casein meat in a similar way. As optimal we have the p _fl values between 4.9 and are present, as are the flavors in the found intra-5.3. When p _H values below 4.9 cellular fluid approaches the flesh. but it is often zwecksich namely the state of the final product the quark 60 standard, the special spices of different character, so it has no cohesion corresponding ready-made meals which Kaseinfleisch before Wärmebehand- and acts while tasting granular and sour. In lung add bulk, because the p _H thus prepared -Values above 5.3, on the other hand, the final pro-casein meat is as a rule suitable for its preparation in a warm state _n valuec between 65 is required.

5 and 5.2. The process according to the invention is also suitable for

The appropriate choice of the processing of fatty starting materials is also suitable. _pH value adjusting additives very important. The purpose by the fat content is of Gcschmack and Nährder use of such additives is to secure value sometimes be Gesolchen p _H -value, wherein the casein add up to a 7 ° favorably influenced and one of the Kaseinsfleisches. So you can do that

5 6

Casein meat, either in the form of milk fat or additives, is thoroughly mixed with the starting material and fat Edible fat of any origin, suitably mixed with any carbohydrate additives. Then will abide. The new process is therefore not added to the mixture of substances the desired spices. Processing of fat-free raw materials still As examples of such spices are next to the already Table salt and potassium chloride mentioned in a certain way in which the fat is incorporated: restricts. Onions and leeks, mushrooms, mushroom extracts, meat

As a result of its origin from milk and the inten- marjoram, smoke flavoring creosote-like sive washing that may be used in extracts, meat flavorings, glutamines, paprika, and its production, casein meat is different from the medicinal substances and the like. Finally, it is borrowed by adding water Standpoint in the case of certain diseases harmful io or free from edible casein or by drying the moist organic substances, and in these cases the evenness of the substance mixture and thus the harmful sodium content of the casein can be reduced to the desired value through the corresponding content of the end product. Choice of additives can be adjusted at will. If you want the mixture of substances even with heat. B. by adding partially or exclusively exposure to coagulating proteins, sodium-free additives are used. A lack of »5 the timing of their admixture depends on their nature. However, sodium chloride causes, especially with egg powder, for. B. be mixed with casein immediately, protein-rich nutrients, a bland taste and whereas fresh eggs or fresh egg white is useful only this deficiency cannot be remedied with seasonings. at a later date, e.g. B. Ge-It has already been suggested that meals that are mixed together with the mixture of substances. The knowledge of diseases, e.g. B. high blood pressure, sufferers * ° delivering casein content is between 30 and 40 ° / _? , People are intended to use instead of sodium chloride with what usually corresponds to a moisture content of 55 to ndp.r with such a mixture of 65 ° / ₀ . That all additives already contain

kih h

Jn p / ₀ p

Potassium chloride and sodium chloride in which tend and mixed into a practically homogeneous mass

the ratio of potassium to sodium 4: 1 or a mixture of substances is expedient until the occurrence of the

is larger, but this procedure is usually left to stand for about 5 to 15 minutes because of the swelling of the protein

bitter taste of potassium salts impracticable. and then in a suitable container, e.g. B. off

It has now surprisingly been found that metal, glass or plastic can be made and also the shape

the casein meat, potassium chloride, which can be used to determine the desired finished product. the

th salty taste securing amount without the heat treatment is expedient in the cheese

* Disadvantage of the casein meat becoming bitter - it can melt in the usual way, i.e. with steam treatment. This incorporation can either be in the form of potassium chloride alone, but without stirring and without direct steam injection, or in the form of a at temperatures below 100 ° C, z. B. 90 to 95 ° C, done by-Kanum sodium chloride Gcmisches. The lack of led, but can also be in any other suitable of the bitter taste mentioned, is likely to be the result. It is only essential that it does not cause any appropriate shaping of the ion equilibrium in the change in taste and does not lead to an overflowing casein mass and the intimate binding of the moderate loss of the water content of the mass. Ascribing potassium salts with the protein material. The purpose of the heat treatment is that the potassium-sodium ratio can be adjusted to 4: 1 or to swelling and homogenization, i.e. an even larger ratio in terms of colloid physics, without influencing the mass. The length of time the casein meat becomes bitter. In the preparation of the 4 ° treatment accordingly takes about 20 to 70 minutes of dietary casein meat, one proceeds accordingly and depends on the composition and the amount of the invention in such a way that either the addition of the heated substance mixture and the circumstances of sodium compounds are completely omits or that the heating decreases. In addition to the addition of sodium compounds, the heat treatment can optionally also be added at higher temperatures and / or potassium compounds in such an amount that the ^{45 is} carried out under increased pressure and the amount of potassium ions in the casein meat ends at least when the mass has become completely homogeneous. Is four times the sodium ions. The natural thing produced in this way is, of course, during the heat treatment that casein meat forms for the sick, for whom the consumption of salt is to be observed that the mass of water is only forbidden in such an amount, a protein food that should lose or possibly absorb salt that has the final taste and still in as a rule, a unique product has the required water content. Which can be enjoyed to a limited extent. When carrying out the process according to the invention, the mass suffers from the short duration of its heat treatment and as a result of it being carried out in such a way that, above all, the raw casein-containing raw material with the additives, which largely deviates from the processed cheese mass, is not peptized. Mixed after warming. With the addition of carbohydrates, a homogeneous treatment is obtained, and when it has cooled down, it is advisable if this elastic, more or less butter-colored starting material is first mixed with the casein-containing state and the other additives or flesh-colored mass, whose consistency and hardness are only added afterwards, and to be sure, after the pre-cooled state approximately to those of the semi-hard previous mixing of these with one another. In the supply of cheese equals and can trimmings in the still warm state, a common in the cheese industry ^6o can be deformed arbitrarily. The packaging will be made to contain melting salt. One such known useful in waterproof paper, in plastic or molten salt is a mixture of disodium metal foil ", z. B. in the form of blocks rectangular and sodium pyrophosphate, the P ₂ O ₅ content 27 ° / ₀ and cross-section, of which pieces of the desired thickness is the value _u p in 2 ° / _o by weight solution. 9 The amount by means of a knife can be easily cut off, the the _pH value-adjusting additives is taking into 65 The process of the invention some examples is described in more detail below into account the quality of the casein-containing materials on the basis; and any other additions - advantageous to these examples, however, by no means have a restrictive reason for some preliminary experiments - chosen in such a way that the kenden character. The given in the Examples _pH value of the finished product between 4.9 nd 5.2 lies. Calories are by g in the usual manner to 100 Ge 0aTGemisch of the p _H value einsteiienaen üftcTanderen 7 ° weight.